Anticuchos
Skewered beef heart marinated in aji panca, vinegar, and cumin, grilled over charcoal — a dish tracing to Inca-era llama skewers, reshaped by African and Spanish colonial cooking into Peru's iconic street food.
Meat
Ingredients
- 1 1/2 lbs beef heart, trimmed of membrane and cubed
- 3 tbsp aji panca paste
- 3 tbsp red wine vinegar
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp oil
- Salt and pepper, to taste
- Boiled potatoes and corn, to serve
- Aji amarillo sauce, to serve
Steps
- Whisk together the aji panca paste, vinegar, garlic, cumin, oregano, oil, salt, and pepper into a marinade.
- Toss the beef heart cubes in the marinade, cover, and refrigerate for at least 4 hours or overnight.
- Thread the marinated beef heart onto skewers.
- Grill over hot charcoal for 3-4 minutes per side, basting with any remaining marinade, until charred outside and still tender inside.
- Serve hot with boiled potatoes, corn, and aji amarillo sauce.